Chlorella - composition, mode of action, application, recipe for use
Tomasz Jankowski
2026-03-23
3 min. read
1 / 1
1 zdjęcie
248
views
Chlorella is a microscopically small single-celled algae that contains over 70 biologically active substances. It is an integral part of the daily diet of Japanese and Chinese people who additionally use it as a dietary supplement.
Chlorella is a compound
Chlorella is a unique source of vitamin B12 It contains more than beef liver, perfectly matching the diets of people with anemia. Because it is one of the few plants to contain such a high dose of vitamin b12, it can also be used by vegetarians to maintain an adequate level of this blood-forming vitamin. Algae also contains 16 other vitamins, the largest of which are A, B3, E, K. Up to 60% of whey protein, which contains all the essential amino acids, with a lower concentration of methionine.
Chlorella is working
Chlorella has an extremely positive effect on the human body, among other things: it binds to poisons, etc. Heavy metals (e.g. cadmium from cigarettes, pesticides), it supports the work of macrophages responsible for protecting the body from pathogens, supports our body's defense system in producing substances such as interferon, which destroys viruses, it is ideal for people with deficiencies (eg, vitamins B12) and malnourished people, because in one plant we can find a very diverse set of reagents: its vitamins, amino acids and micronutrients, it's incredibly rich in carbohydrates, which the body converts into beta-amin A, and it benefits greatly from protective anti-inflammatory agents, helping to protect the body.
Chlorella use, side effects
It is recommended to take chlorella in doses of 2 to 3 grams per day, which is about 1015 tablets. This dose is well tolerated by both adults and children. At the beginning of chlorella intake, an increased amount of gas may occur in the intestines, but it disappears within a week. If you feel overwhelmed while taking chlorella, drink more non-carbonated water and eat more naturally fermented products (kefir, yogurt, saturated milk).
Chlorella is the recipe
In Asia, chlorella enriches products such as pasta and cakes. It's worth putting chlorella on the menu every day because it blends well with both salty and sweet foods. The recipe for green potato puree Ingredients: 1 kg of potatoes 2 tablespoons of clarified butter with these sauces, about 2 grams of chlorella a little salt.
